1. Make the Pesto Sauce:

1. In a food processor, combine basil, pine nuts, Parmesan, garlic, salt, and black pepper.
2. Pulse a few times, then slowly drizzle in olive oil while blending until smooth.
3. Stir in lemon juice and adjust seasoning to taste. Set aside.

2. Prepare the Langostino & Zucchini Noodles:

1. Heat 1 tablespoon olive oil in a large skillet over medium heat.
2. Add garlic and red pepper flakes, sauté for 30 seconds until fragrant.
3. Stir in langostino tails, salt, and black pepper, and cook for 1–2 minutes until heated through. Be careful not to overcook. Remove from pan and set aside.
4. In the same pan, add the zucchini noodles and sauté for 1–2 minutes until just tender (do not overcook to prevent sogginess).

3. Assemble the Dish:

1. Remove skillet from heat and toss the zucchini noodles with pesto sauce until evenly coated.
2. Gently mix in langostino and cherry tomatoes.
3. Garnish with extra Parmesan, toasted pine nuts, and fresh basil.
4. Serve immediately with lemon wedges for an extra citrusy kick.